Chicken liver risotto
Liver, along with kidney and other internal organs, is also known as "offal". Offal is an often neglected protein source, which also provides plenty of iron. Some liver, such as pig's, can have a strong taste, but chicken livers are more delicately flavoured.
I first put this recipe together not long after I got married, back in the early 80s. Although we had an old second hand cooker, the oven temperature could not be relied on (it once burned a cake in just 10 minutes!!), so I cooked most meals on the hob at that time.
This has proved a family favourite ever since and we still enjoy it at least once a month.
Serves 2 to 3 people
- 8oz chicken livers
- 1 medium sized onion
- 2 rashers of bacon
- 4 oz mushrooms
- 2 tablespoons vegetable oil
- 5 rounded tablespoons risotto rice
- 1 chicken stock cube
- 3/4 pint boiling water
- 1/2 teaspoon mixed dried herbs
- 1 small tin of garden peas (or frozen)
- 2oz grated cheddar or Parmesan cheese
Method for chicken liver risotto
- Cut the onion in half, peel and dice. Also chop the livers, bacon and mushrooms. You can use a sharp cook's knife for this, or you can use kitchen scissors to cut the liver and bacon, if you prefer.
- Heat the oil in a large frying pan (or skillet). When hot, add the livers, bacon and onion and fry gently for 5 minutes.
- Add the rice to the pan along with the mushrooms, and continue cooking until the oil has been absorbed.
- Dissolve the stock cube in the boiling water (or use my recipe to make your own chicken stock) and pour into the pan. Sprinkle in the herbs and stir gently.
- Bring the pan to the boil, then turn it down to a simmer, where it is only just bubbling. Cook for a further 20 minutes, until the rice is tender and all the stock has been absorbed. Stir frequently.
- Stir in the drained, tinned peas, and warm them through.
- Serve sprinkled with the cheese.